Course description
A course designed to improve your professional skills and broaden your job opportunities.
Course content
1. OVERVIEW OF THE HAZARD ANALYSIS AND CRITICAL CONTROL POINTS (HACCP) SYSTEM.
1.1 Introduction and glossary of terms.
1.2 The traditional food control system.
1.3 The HACCP concept in the food industry.
1.4 Objectives of the self-control system.
1.5 General characteristics of the HACCP system.
1.6 Advantages of applying the HACCP system.
1.7 Problems in applying the HACCP system.
1.8 Scope and requirements for implementing the HACCP system.
1.9 Stages and evolution of HACCP implementation.
1.10 Risk analysis, identification and assessment. Corrective and/or preventive actions.
1.11 Limits, monitoring and surveillance of the HACCP system. Verification and validation of system records and documentation.
1.12 Legislation. Regulation 852/2004.
1.13 The role of the authorities in HACCP systems.
1.14 HACCP and quality management systems.
2. GENERAL GUIDELINES OF THE HACCP SYSTEM.
2.1 HACCP guidelines.
2.2 HACCP plan.
3. APPLYING HACCP.
3.1 HACCP for raw materials and ingredients, work in progress and finished products.
3.2 HACCP for staff.
3.3 HACCP for facilities, premises and equipment.
3.4 HACCP in transport.
3.5 HACCP in cleaning and disinfection.
3.6 HACCP in insect and rodent control.
3.7 HACCP applied to the production process.
3.8 HACCP in the treatment of waste, refuse and wastewater.
3.9 Considerations prior to implementing HACCP.
4. SECTOR-SPECIFIC MODULE
4.1. Regulations and specific content for the sector in which this course is delivered
1.1 Introduction and glossary of terms.
1.2 The traditional food control system.
1.3 The HACCP concept in the food industry.
1.4 Objectives of the self-control system.
1.5 General characteristics of the HACCP system.
1.6 Advantages of applying the HACCP system.
1.7 Problems in applying the HACCP system.
1.8 Scope and requirements for implementing the HACCP system.
1.9 Stages and evolution of HACCP implementation.
1.10 Risk analysis, identification and assessment. Corrective and/or preventive actions.
1.11 Limits, monitoring and surveillance of the HACCP system. Verification and validation of system records and documentation.
1.12 Legislation. Regulation 852/2004.
1.13 The role of the authorities in HACCP systems.
1.14 HACCP and quality management systems.
2. GENERAL GUIDELINES OF THE HACCP SYSTEM.
2.1 HACCP guidelines.
2.2 HACCP plan.
3. APPLYING HACCP.
3.1 HACCP for raw materials and ingredients, work in progress and finished products.
3.2 HACCP for staff.
3.3 HACCP for facilities, premises and equipment.
3.4 HACCP in transport.
3.5 HACCP in cleaning and disinfection.
3.6 HACCP in insect and rodent control.
3.7 HACCP applied to the production process.
3.8 HACCP in the treatment of waste, refuse and wastewater.
3.9 Considerations prior to implementing HACCP.
4. SECTOR-SPECIFIC MODULE
4.1. Regulations and specific content for the sector in which this course is delivered